Hamachi usuzukuri – yellowtail sashimi with truffle ponzu

Begin by preparing the pickled courgette. Place the sugar and vinegar in a small pan and heat gently, stirring until the sugar has dissolved. Remove from the heat and leave to cool

Slice the courgette into ribbons and transfer to a suitable container. Pour over the sweetened vinegar, seal and transfer to the fridge to pickle overnight

For the beetroot sauce, combine the beetroot juice and salt together in a pan and bring the mixture up to the boil. Remove from the heat and allow to cool a little, then add the gelatine and stir until dissolved. Set the mixture aside and leave to cool

Meanwhile, prepare the truffle sauce. In a large bowl, mix together the truffle oil, minced truffle, soy sauce, mirin, water, juices and seasoning. Stir until combined, then check the seasoning and set aside until required

Once cool, transfer the beetroot mixture to a blender and blitz to form a smooth, thick sauce. Pass through a fine sieve and set aside until ready to serve

Using a very sharp knife, thinly slice the hamachi into 16–20 pieces. Place a small dab of kizami wasabi in the centre of each piece of fish and curl into a spiral or flower shape

To serve, spoon a line of truffle sauce across each serving plate and arrange the hamachi pieces over the top. Drain the courgette from the pickling mixture and divide between plates, spooning dots of the beetroot sauce across each one. Scatter over the edible flowers, asparagus tips, nameko mushrooms, radish petals and daikon cress to garnish and serve immediately